Inside Texas Sausage Company, and More A.M. Intel

— KUT visited Texas Sausage Company, which walked the radio station through the sausage-making process, from grinding to packaging.

— Bufalina and Bufalina Due's Steven Dilley was named one of Food & Wine's sommelier of the year. He picked out three spring wines for the magazine.

— Southern food expert John T. Edge had a barbecue-filled Austin trip with visits to Micklethwait Craft Meats and Valentina’s Tex Mex BBQ.

— NPR hung out at Franklin Barbecue and talked to people waiting in the line, with a special appearance by manager Benji Jacobs. One group started waiting at 1 a.m. since they were out drinking at bars in the area anyway.

— A man robbed two Austin IHOP restaurants very early this morning, the first on South Loop 1, and the second on East Koenig Lane.

— There are Austin restaurants that aren't too happy about the way SXSW affects businesses located outside of the festival bubble, like Conrad Bejarano, who owns Spider House Cafe.

— Along with SXSW movie and documentary recommendations, The Daily Beast weirdly recommended La Barbecue, where the writer dined at the barbecue trailer with New York Magazine's restaurant critic Adam Platt through an arranged meal via Infinite Monkey Theorem.